Shawarma-Inspired Fish

Food Prep and Styling by Chef Suzie Gornish and Chaya Surie Goldberger
Photography by Z by Zeelum

Here’s a fun twist on a traditional Middle Eastern dish.

SERVES 8

• 2 fillets solid white fish, cut into fingers (I used turbot)
• 3 Tbsp oil, plus more for frying (about 2 Tbsp)
• 2 tsp shawarma spice mix
• 1 cup (approximately) hummus, divided
• arugula

Salad

• 2 tomatoes, finely diced
• 3 baby English cucumbers, diced
• 1 Chinese mango, diced
• 2 scallions or ¼ red onion, diced
• salt and pepper, to taste

Dressing

• ¼ cup raw tahini
• ⅓ cup light olive oil
• ½ tsp lemon extract (or to taste)

To prepare the fish: Mix 3 Tbsp oil and shawarma spice together, then smear over fish, generously covering all surfaces. Marinate for ½ hour or up to 1 day ahead.

Heat a large frying pan with a thin layer of oil (about 2 Tbsp). Place the fish in the pan and cook for 2–3 minutes on each side or until just opaque. Set aside.